Serious Eats: Recipes

Cook the Book: Sri Lankan Beef Smore

[Photographs: Caroline Russock]

Sri Lanka is a country with a cuisine with all sorts of European colonial influences. This Sri Lankan Beef Smore from At Home with Madhur Jaffrey plays up it's multi-cultural roots by combining pot roast and red wine vinegar (European for sure) with Sri Lankan spices and coconut milk.

Together, this East meets West pot roast is a mess of big, beautiful flavors—warmth from the spices, a slightly tart element due to the vinegar, and a richness from the beefy cooking juices combined with the coconut milk.

Since this is a dish with such a diverse background as well as one with lots of soppable juices, Jaffrey says that it would be equally at home served over Sri Lankan rice noodles or rice or a pile of fluffy mashed potatoes.

As always with our Cook the Book feature, we have five (5) copies of At Home with Madhur Jaffrey to give away this week.

Adapted from At Home with Madhur Jaffrey by Madhur Jaffrey. Copyright © 2010. Published by Knopf. Available wherever books are sold. All Rights Reserved.

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